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Friday, March 7, 2014

Double Ka Meetha, Shahi Tukra, Indian Bread Pudding

Double Ka Meetha, a very famous Hyderbadi sweet and similar to Shahi Tukra, I had tasted this only once, long time back. The ingredients and preparation for Double Ka Meetha and Shahi Tukra, are similar, only the final presentation is slightly different. It's basically bread slices fried in ghee, topped with sugar syrup, rabri, nuts and dried fruits, a very rich and delicious dessert. For Shahi Tukra, the fried bread slices are served as such, but for Double Ka Meetha, they are slightly crushed. This is such a fatty and rich dessert but absolutely delicious, so have a small serving and do some extra workout, it's worth all of it..Need To Have

White Bread - 3 slices

Ghee - for frying

Sugar - 1/2 cup

Cardamom Powder - 1/2 teaspoon

Sliced almonds - 1/2 tablespoon

Sliced Pistachio - 1/2 tablespoon

Broken Cashews - 1/2 tablespoon

Raisins - 1/2 tablespoon

For The Rabri

Milk - 500ml

Condensed Milk - 2 tablespoons

Method

Boil the milk, simmer and keep stirring at intervals, till it 's reduced to half its volume, then add the condensed milk, mix and switch off, the rabri is ready.

Take the sugar and 1/2 cup water, heat it till the sugar is completely dissolved and boil for a couple of minutes, till the syrup is slightly sticky, switch off and keep it.

Trim the edges and slice the bread slices into four pieces. Heat some ghee, about a tablespoon, add the four pieces and toast till golden brown on both sides, remove, drain and keep. Do the same with the other 2 slices of bread too.

Soak the bread slices in the sugar syrup, leave it for 5 to 10 mins, till the bread slices are soft, remove and keep. Toast the cashews, almond, pistachios and raisins in a little ghee. To serve, take a couple of bread slices on a plate, pour some rabri over it, garnish with the toasted nuts and raisins and serve immediately.

Note
This dessert can be served warm, cold or at room temperature, it's individual preference.
I used whole wheat soft bread, it tasted very good.
Traditionally, the bread slices are deep fried in ghee, so when you use about a tablespoon of ghee to toast a single slice of bread ( cut into 4 pieces ), the bread absorbs the ghee and turns to a nice golden brown color on both sides, almost like deep fried. If you reduce the ghee, it'll be like bread slices toasted in ghee. You can tell the difference between the two when you taste the final sweet.